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CHICKEN SUNNYSIDE – courtesy of Christine Cuthbertson

Ingredients
4 Scottish Chicken Breasts
2oz Scottish Butter
1oz Plain Flour
Pinch Mustard
1/2 Pint of Scottish Milk
1/2 Pint of Dry Cider
4oz Scottish grated Cheddar Cheese
Salt
Pepper
Crisps

Method
In a pan-fry the chicken breasts to colour and seal for 4-5 minutes and transfer to an oven proof dish.

In a saucepan gently heat the butter and flour to make a roux, and then gradually add the milk and cider stirring constantly. Add the mustard and salt and pepper to taste and bring to the boil. Take off the heat and mix in half the grated cheese until melted.
Cover the chicken breast with the sauce mixture. Top with the remainder of the cheese and crushed crisps. Bake in a moderate oven for 30 minutes.

Serve with Scottish new potatoes and carrots.

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